A final recipe from the exciting cookbook ‘Candida Can Be Fun!’ by Rebecca Richardson.
“You cannot beat nashed potato for comfort food on a dark and cold winter’s evening. Obviously, don’t go overboard; just have a dollop as a treat with the casserole and bulk up on green vegetables.”
Serves 3 – 4
1 tablespoon of extra virgin olive oil
2 organic pork loin chops (cubed)
1 large clove of garlic (peeled and crushed)
1 medium onion (peeled and diced)
2 stalks of celery (trimmed and sliced)
2 small carrots (peeled and diced)
1 medium courgette (trimmed, sliced and halved)
1 red pepper (cored, deseeded and chopped)
1 yellow pepper (cored, deseeded and chopped)
4 fresh medium tomatoes (peeled, cored and chopped)
1 yeast-free vegetable stock cube
2 tablespoons of tomato purée
1 teaspoon of freshly chopped thyme
1 tablespoon of freshly chopped parsley
Sea salt and freshly ground black pepper to taste
- In a large pan with a lid, heat the oil. Add the pork and fry on a medium heat for about 3 – 4 minutes.
- Add the garlic and onion and stir in with the meat for a couple more minutes.
- Then stir in the celery, carrot, courgette, peppers and tomatoes.
- n a jug, make up the stock cube with 1 1/2 pints of boiling water (or you can use homemade stock).
- Add the stock, tomato purée and herbs. Stir thoroughly.
- Cover and simmer on a low heat for about 45 minutes until the meat falls apart.
- Serve with a small dollop of potato (mashed with some spread and soya milk) and steamed broccoli.
Until the 31st May the recipe book ‘Candida Can Be Fun!’ is on offer for £14.99 – that’s 25% less than the normal price, so buy now and take your chance to begin your fight back!
For more information on Candida, the author and how to purchase your copy of “Candida Can Be Fun!” please visit: www.candidacanbefun.co.uk